Ribs

Ribs

Caramelised sauces, dry rubs, burnt edges: anything goes so long as its finger lickin' good.
Nobelle Liew
Nobelle Liew

I’ve always been a fan of ugly delicious food, and seeing their Moluccas Beef Ribs making its round on ig I was really excited to try it. I have to admit that it’s really really promising and the flavours pack a lot of punch, but there’re a couple of things in my books that made this fall short. First off, it could be a one-off I’m not sure cause everyone says otherwise but, our ribs were not fall-off-the-bone fork-tender melt-in-your-mouth kinda luscious (see how we needed a knife there). Which is how I like my ribs. It was flavourful for sure and I love that blackened spice crust on top, but the meat was too tough and chewy for me to yell a big hurrah. Next: I understand the need to speed things up with shortcuts in a fast-paced hawker setting, but that doesn’t mean I’d enjoy the results ie. the grainy, instant-mix kinda cold potato mash that came with the ribs. With how much effort’s placed into the meat, the subpar mash on the side was quite a letdown. And while I liked that they offered a light salad on the side, I’d rather they leave out the store bought Thai dressing which was way too sweet. Not the most balanced when seeing that the ribs also had a slightly sweet glaze. Sounds like there’re a lot of 🙅🏻‍♀️ here, but tbh the ideas behind this dish are fantastic, and I really believe a little refinement would take this a long way!

1 Like

Was quite excited when I saw this Salted Egg Pork Ribs alongside other ribs options on their menu, and me being the sucker that I am ignored that (more than a) little sliver of doubt and ordered it. What I thought would be an interesting Western take on Asian flavours turned out to really just be a typical zi char dish, at 2-3 times the price. The sauce was coarse, grainy, and intensely savoury — which isn't a bad thing just that it becomes one dimensional and jelak after awhile; and the ribs were quite fatty, under seasoned, and tough. Definitely not one I'd try again.

6 Likes

Awesome possum hands-down mind-blowing ribs at Camp Kilo today. We thought it was good the first time we had it, but this second go was — if possible — even better. The ribs were moist, juicy, not entirely falling apart and still retaining a nice bite; and most importantly, generously slathered with that luscious BBQ sauce. What makes this different from other outstanding ribs I've tried, is how the meat was clearly well-seasoned and salted, tasty enough on its own without solely relying on the sauce for flavour.

To be fair it wasn't too bad. The ribs was tender and moist, with just enough fat to keep it sinfully satisfying. The rub was just the right amount of sweet, which would be perfect if you aren't having other dishes featuring the same sauce. But, as OK as it was, it didn't wow me - and I know I prolly won't return again.

It's not your typical fall-off-the-bone/melt-in-your-mouth/BBQ ribs; instead, what you get is an interestingly smokey cured slab. The ribs are first smoked, then grilled with a spiced rub to obtain that lovely char. Haven't had cured/smoked meat as ribs before, so this is a really refreshing take! And very delish too. An order of a 1/2 portion St. Louis spare ribs (S$25+) comes either dry (spice-rubbed) or wet (with sauce). I'd recommend going for the dry version, cause Meat Smith offers a variety of sauces (my fave's the BBQ Chipotle) so go wild with it!

Piping hot, charred, and slightly sticky on the outside, Oriole's Asian take on the classic American ribs is one of my favourites. Unlike the usual BBQ ribs, the sweet Indonesian soy sauce lent a very deep, rich, caramelized flavour to the ribs. It doesn't have that tanginess from the usual tomato-based BBQ sauces, instead boasting an earthy sweet and savoury note. It may not be as pocket friendly as Morganfield's, but for the bomb of flavours it's definitely worth it.

8 Likes

No matter how many cafés boast 'amazing' ribs, I've never had one comparable to that of Morganfield's. The ribs are tender, moist, juicy, yet retaining that slight bite which makes it all the more satisfying. Just look at the amazing char on the ribs! For S$40, you get one hugeass whole slab of succulent BBQ ribs! Honestly the cheapest one I've seen; most places offer half the portion or less at that price. So this is hands down my favourite.

9 Likes

Spending all my time eating (and eating) cause what else is there to do in small 🌞🌞 Singapore?

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